The man, from Melbourne. first pat the pork belly dry to remove the moisture, scoured it and salted it before placing the meat in the fridge. He left it to cool and marinate for four hours before ...

There's nothing better than tucking into the salty, crispy crackling after cooking a joint of pork, so it can be disappointing when the texture just isn't right. Striking a balance between a hard ...

This isn’t just any pork roast — it’s a true Danish classic, elevated with the irresistible power of grilling. With ultra-crispy crackling on top, melt-in-your-mouth meat inside, and a rich, creamy ...